FAST FOOD
Salad of celery hearts and green beans with anchovy dressing

Salad of celery hearts and green beans with anchovy dressing

Serves 6



Salad
2 (500 gm)   celery hearts, leaves reserved
400 gm   green beans
2   whole salted anchovies, filleted and rinsed
¼ cup   extra-virgin olive oil
2 tsp   lemon juice
2 tsp   chardonnay vinegar


1 Rinse and finely shave celery hearts using a mandolin. Wash and slice beans into fine slivers. Finely chop anchovies and combine with olive oil, lemon juice and vinegar. Season to taste with sea salt and ground pepper, add celery hearts, leaves and beans and stir to combine. Serve immediately on a large plate.


RECIPE Simon Johnson PHOTOGRAPHY William Meppem STYLING Andy Harris


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